Fourteen K Carrot Cake

Fourteen K Carrot Cake

23 Reviews 1 Pic
Sue Bladt
Recipe by  Sue Bladt

“A carrot cake using two jars of junior baby food carrots.”

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Adjust Servings

Original recipe yields 1 -9x13 inch cake



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
  2. Mix together the flour, baking powder, baking soda, salt, ground cinnamon. Stir in the white sugar. Add the oil and the eggs and mix well. Stir in the carrots, pineapple, chopped nuts, and the coconut. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted in the center comes out clean.

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Reviews (23)

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Taste is a subjective thing but I'm going to add my two cents on this cake regardless. IMHO this cake has absolutely NO carrot flavor. It's a beautiful and moist cake but if that's is all I wanted there are other cakes I could have made. If you really want a carrot cake wait until you have the time and the energy to grate those carrots. Otherwise wait.....this shortcut isn't worth it.



This recipe is unbelievable. I had been looking for a good carrot cake recipe- but instead found one that is superb! My very picky husband and I ate 3/4 of the cake ourselves in 2 days! The other 1/4 went to some former co-workers that have been begging me for the recipe ever since. The title says it all- this carrot cake recipe is golden!



I tried 7 differant carrot cake recipes to find the perfect one for a wedding. Everyone agreed, this was GREAT! The baby food is much easier than grating all those carrots(and better flavor).

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Amount Per Serving (24 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 27.6 g
  • 9%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 285 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Moist Carrot Cake


next recipe:

Carrot Cake XII